Why You’ll Love These Blackberry Cream Puffs

If you’re looking for a dessert that’s equal parts elegant and easy, these blackberry cream puffs are your answer. With a light, airy choux pastry, a luscious blackberry-infused cream filling, and a dusting of powdered sugar, these treats are as beautiful as they are delicious. Whether you’re hosting a dinner party or just craving something sweet, this recipe is a winner.

Plus, it only requires 5 simple ingredients and minimal prep time. Even if you’re new to baking, I’ll guide you step-by-step to ensure your cream puffs turn out perfect every time.

What Are Cream Puffs?

Cream puffs, or choux à la crème, are a classic French dessert made from choux pastry. The pastry is light, hollow, and slightly crispy, making it the perfect vessel for creamy fillings. In this recipe, we’re elevating the traditional cream puff with a vibrant blackberry twist.

If you’re a fan of desserts like Grandma’s Pound Cake or Disney Chocolate Chip Cookies, you’ll adore these blackberry cream puffs. They’re a delightful mix of sophistication and comfort.

Ingredients You’ll Need

Here’s what you’ll need to make these irresistible blackberry cream puffs:

For the Choux Pastry:
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
For the Blackberry Cream Filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ cup blackberry puree (fresh or frozen blackberries blended and strained)
For Garnish:
- Powdered sugar
- Fresh blackberries

Step-by-Step Instructions

1. Make the Choux Pastry

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Remove from heat and let cool for 2 minutes. Add eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
Pipe or spoon the dough onto the prepared baking sheet in 2-inch mounds. Bake for 25-30 minutes, or until golden brown. Let cool completely.

2. Prepare the Blackberry Cream Filling

In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Gently fold in the blackberry puree until fully incorporated.

3. Assemble the Cream Puffs

Once the pastry shells are cool, slice them in half horizontally.
Pipe or spoon the blackberry cream filling into the bottom half of each shell.
Replace the tops and dust with powdered sugar. Garnish with fresh blackberries.

Tips for Perfect Blackberry Cream Puffs

Use Fresh Blackberries: Fresh blackberries give the filling a vibrant flavor and color. If using frozen, thaw and drain them before blending.
Don’t Open the Oven: Resist the urge to open the oven while the pastry bakes. This can cause the puffs to collapse.
Customize the Filling: Swap blackberries for raspberries, strawberries, or even a mix of berries for a different twist.

Why This Recipe Works

This recipe is perfect for busy bakers because it’s simple yet impressive. The choux pastry is foolproof, and the blackberry cream filling adds a burst of fruity flavor. It’s a dessert that feels fancy without requiring hours in the kitchen.

If you’re a fan of fruity desserts, you’ll also love this Canning Raspberry Pie Filling or this Vegan Upside-Down Apple Cake.